There could be some new names on your cheeseboards in summers to come if the European Union gets its way. It wants to stop Kiwi cheesemakers from using names like feta and gorgonzola.
This creamy cheese has been in development at Whitestone for the last two years, using a unique mould strain found in North Otago.
“When we talk about it, it’s like that style of a gorgonzola, but we’re calling it Oamaru blue because it’s here from Oamaru,” says Simon Berry, managing director of Whitestone Cheese and spokesperson for New Zealand Specialist Cheesemakers Association.
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